|
Category: |
Category: |
|
|
Marinating Sauce |
|
Ingredients: |
Ingredients: 2 c. soy sauce 1 c. water ½ c. brown sugar 1 tbsp. dark molasses 1 tsp. salt
|
|
Directions: |
Directions:Mix together in saucepan soy sauce, water, brown sugar, molasses and salt. Bring to a boil. Let cool. Put pork chops in a pan with bone side up. Pour the sauce over the pork chops and let stand overnight in refrigerator. Next day take pork chops out of sauce, place in baking pan and cover tightly with foil. Bake at 375º till tender, about 2 hours. While pork chops are baking; combine all red sauce ingredients in heavy sauce pan or double boiler.
|
|
|
Red Sauce |
|
Ingredients: |
Ingredients: ⅓ c. water 1 (14 oz.) bottle catsup 1 (12 oz.) bottle Chili sauce ½ c. brown sugar 1 tbsp. dry mustard
|
|
Directions: |
Directions:Dilute dry mustard, brown sugar and water together leaving no lumps. Add catsup and Chili sauce. Bring all ingredients to a slight boil. The Red Sauce is finished. After pork chops are tender, remove from oven and dip in the red sauce. Place in baking pan and add remaining sauce over them. Bake at 350º for 30 minutes or until slightly glazed. |
|
Personal
Notes: |
Personal
Notes: This recipe was featured in the AAA Magazine several years ago. Clarence Tuma was the owner and chef of The Embers Restaurant in Mt. Pleasant, MI. I cut the recipe out of my magazine and I have made these many times for my family. We love them.
|